If you’re looking for a go-to anti-inflammatory meal, this is mine. This simple stir fry is chock full of inflammation fighting foods, it’s easily customized and very versatile depending on what veggies you love in your stir fry. Also, it’s dairy-free, gluten free, sugar free and yet, it’s NOT taste-free!! 😉
There’s so many different ways to make this dish – and that’s what makes it my go-to weeknight meal that we don’t get tired of. You can swap out rice for rice noodles or even spaghetti squash as the base. You can utilize in-season vegetables along with tried-and-true veggies your family loves. I’ll also occasionally include chunks of pineapple or mango for a sweet surprise!
My guys love this stir fry – and what a great way to get loads of vegetables in them!! I make sure to include a favorite veggie of each of theirs. Snap peas for Tyler, broccoli and bell peppers for Finn, and well, anything and everything for Justus! If there’s something I want them to eat but they might not like, I just chop it (or grate it!) really small so it blends in. I always include onion this way – and they never notice.
Simple Anti-Inflammatory Stir Fry
- 1 small onion sliced or diced
- salt & pepper
- 1/4 tsp turmeric powder optional: can use freshly grated turmeric
- 1/4 tsp yellow curry powder omit if you don't like curry!
- 2 cloves garlic
- 1 in ginger grated
- 1 tbsp olive oil
- 1 lb chicken diced
- 1 head broccoli chopped
- 1 bell pepper sliced or diced
- 8 oz snap peas cut in half
- cashews chopped
- jasmine rice cooked
Stir Fry Sauce
- 1/4 cup soy sauce or soy sauce alternative such as coconut aminos or "no soy" soy sauce
- 2 tbsp sesame oil
- 2 tbsp spicy honey or regular honey
- 1 tbsp cornstarch optional; only used to thicken the sauce
- Preheat large pan to medium high heat. Chop vegetables and chicken. Season chicken with salt, pepper, turmeric and curry powder. Once the pan is hot, heat up 1 tbsp olive oil and saute onions, garlic and ginger for 3 minutes. Add chicken and saute chicken until it's mostly cooked.
- Add vegetables and saute. You may want to add another tablespoon of oil at this point and saute until the vegetables are lightly coated. Cover and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are steamed and brightly colored (you don't want to cook for too long or else they start to get mushy and your broccoli will turn a murky green).
- While the chicken and veggies are cooking, make your stir fry sauce: add the ingredients together and whisk until the sauce starts to thicken. Sometimes, I heat my sauce a bit to help the flavors meld.
- Once the chicken is cooked and the veggies are steamed and brightly colored, serve over jasmine rice with the stir fry sauce and some chopped cashews sprinkled on top!